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Author Notes: Dense, fresh and robustly spiced, this is one of my favourite fritattas. The nutty bite of chickpeas rolled around in the orange oil oozing from the chorizo give the dish a substantial feel, making it good for a full meal not a just side dish. I've made it with spinach, chard and cavalo nero, play around with the flavours, it is very forgiving. —Hadyourtea?

Food52 Review: WHO: Hadyourtea is a writer, a cook, and a "mum."
WHAT: A savory, spicy, hearty frittata that keeps us interested long into a third slice.
HOW: Saute all of the ingredients together, dump in the eggs, and broil.
WHY WE LOVE IT: Light enough to serve for tapas and hearty enough to eat for dinner, this frittata should be up anyone's sleeve. (It also comes together in ten minutes -- an added plus.) We love how the flavor of the chorizo infuses the dish, and how it can at once be casual or elegant. —The Editors

Serves 6

1 small onion

2 cloves of garlic

olive oil

1 roasted red pepper

200g cooked chickpeas

150g chorizo

1teaspoon smoked paprika

2 bighandfuls spinach

5 eggs, beaten

salt

Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.

Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.

Saute everything together until the orangy paprika oils run from the chorizo.

Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.

Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.

Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.

Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.

Sprinkle with a little sea salt.

Allow to cool slightly before slicing into canape sized cubes or wedges.
Serve hot or room temperature as a tapas or with a salad.

Unless a recipe states otherwise, I turn the broiler on its HIGH setting, 5 minutes before I need to use it (i.e. PREHEAT), and set the oven rack 5-6" below the heat element. I leave the oven door ajar and watch it like a hawk ... things seem to go from blond to burned in a nanosecond. (My son's new oven shuts itself off, when you leave the door open. Dislike!)

Brava! Halved the recipe, and took the labor-intensive way route (dried beans, soaked over night, yadda, yadda; roasted pepper/peeled pepper in oven, yadda, yadda) and it was a hit (and still easily prepared). Served with a green salad, and crusty bread for a beyond satisfying meal.

What a revelation this was, for breakfast! I added a Serrano pepper, plus a tsp of smoked paprika because my leftover (diced) sausage wasn't chorizo. Threw in a few roasted red bell peppers, a can of drained chick peas, and some Manchego cheese (I used the vegetable peeler). Didn't have any fresh spinach. Five eggs didn't cover my 12" skillet, so I beat another egg. Let it set on the stove top for about 5 minutes, then moved it to a 350 degree oven for 10 minutes. Topped it with some fresh grated breadcrumbs, which crunched up nicely in about 5 (extra) minutes. This was absolutely delicious, very attractive, and quick to throw together. It's still great, at room temperature.

This has become my new favorite quick summer night recipe! Add a sliced avocado and a glass of wine and, voila, dinner is served. Quick clean up, too. Just a heads-up, don't make the same mistake I did once. I sauteed a red pepper along with the onion and, for some unknown reason, thought I would need a larger skillet for the whole thing. Had to almost double the eggs for it to set!Hmm, the Forth of July is Friday...just may make this for the Block Party breakfast.

this was fabulous- we are vegetarian so I omitted the chorizo and just added more chickpeas and spinach- I also doubled the amount of smoked parka and added a couple shakes of cayenne-finished it off under the broiler with some dollops of goat cheese

Made this for breakfast as is , minus step 6 (I don't have an oven safe skillet so I put in the oven for 13 min. at 350 degrees) and it was a HUGE hit! Both my husband and I loved it! The chickpeas add a wonderful creaminess to the fritatta and the chorizo packs a nice spicy punch to start the day. Will definitely make this again!